Wedge Cheese Shop Grilled Cheese Sandwich

(courtesy of Laura Conrow. Serves 6)

“This is very rich and incredibly flavorful. Half a sandwich is plenty! Pair with Deschutes Brewery’s Not the Stoic quad-style beer,” Conrow says.

1 wheel Époisses cheese (French, washed rind, cow’s milk cheese — a staff favorite)

6 slices sourdough bread

1 to 2 tablespoons Friend in Cheeses Tart ’n’ Spicy Tomato Jelly

⅓ cup pecans, chopped

Butter

Spread one side of each of three pieces of bread with layer of ripe Époisses cheese (about 1/3 wheel per sandwich). Spread layer of tomato jelly (about 2 teaspoons per piece, or to taste) on one side of each of remaining three pieces. Sprinkle pecans over jellied bread. Put sandwiches together.

Butter outsides of each sandwich. Grill until toasted golden brown and cheese is melted.

Serve with spicy arugula salad lightly dressed with elderberry shrub vinaigrette and topped with raspberries.

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